In 18-inch paella pan or 12-inch skillet over medium high heat on Wolf rangetop, sauté sausage in oil until the oil is red. Remove sausage and place on a plate. Add garlic, onions and paprika to oil. Sprinkle in salt and pepper and stir. Allow this mixture to cook until the onions are cooked through. Add tomatoes, rice, saffron and hot water; gently stir to combine. Bring to a gentle simmer and reduce heat. Simmer without stirring for about 10 minutes. Fold in seafood, cooked sausage and peas. Simmer without stirring for 15 to 20 minutes, or until paella is fluffy and seafood is cooked. Turn seafood over as necessary. Remove from heat and allow to “set” for 10 minutes. Garnish with chopped flat leaf parsley and lemon wedges.